Teriyaki Chicken Packets

Teriyaki Chicken Packets
from a Kikkoman ad

1/2 c teriyaki sauce
1 tsp. Italian herbs
1 tsp. olive oil
1 clove garlic
1 1/2 c chicken breasts, cut into 1-inch cubes
1 zucchini, sliced thin
1 yellow squash, sliced thin
1 large carrot, sliced thin
Cooked rice

Preheat grill to medium high or oven to 450ºF. Combine teriyaki marinade and sauce, oil, garlic and Italian herbs. Add chicken and vegetables; toss until evenly coated.

Center one fourth of chicken mixture on each sheet of heavy duty aluminum foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.

Repeat to make four packets.

Grill 12 to 14 minutes in covered grill or bake 15 to 18 minutes on a cookie sheet in oven. Serve over rice.


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Notes:  I doubled this recipe... I know, I double a lot of recipes!  Anyway, we love zucchini so I added a third zucchini.  I would add more of the teriyaki sauce next time.  I used a Honey Sesame Teriyaki sauce - we didn't think it was teriyaki-enough.  Next time I would use that super yummy teriyaki sauce from Costco.  We grilled it, which was nice.  The packets worked so well and made clean up so dang easy!  Keegan manned the grill, which he enjoyed!

Verdict:  ALL of the kids LOVED this.  LOVED it!  Phil and I were a little disappointed because we thought it was a little on the bland side.  Phil thought that maybe onions would make it better.  I definitely think it needed a stronger teriyaki sauce.  I'm not giving this a five-star rating because I think it needs to be tweaked a little before earning that rating.

One more note:  this recipe was originally called Herb Chicken Packets... and I thought that was lame.  So I renamed it.

Easy Chicken and Cheese Enchiladas

Easy Chicken and Cheese Enchiladas
from a Campbell's ad

1 can (10 3/4 oz) Cream of Chicken soup
1/2 c sour cream
1 c picante sauce
2 tsp. chili powder
2 c chopped cooked chicken
1/2 c shredded Monterey Jack cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.  Stir 1 cup picante sauce mixture, chicken and cheese in large bowl.  Divide chicken mixture among tortillas.  Roll up the tortillas and place seam side up in a 2-qt shallow baking dish.  Pour remaining picante sauce mixture over filled tortillas.  Cover baking dish.  Bake at 350 for 40 minutes or until enchiladas are hot and bubbling.  Top with tomato and onion.

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Notes:  I used 12" tortillas which were way too big.  So I cut them in half... which ended up being perfect for my family!  And I doubled this recipe.  And I used a total of 1 1/2 cups of cheese.

Verdict:  We liked this!  Didn't love it... but I may make it again because it could NOT be easier!  And we generally have all of these ingredients on hand.  My mom has a chicken enchilada recipe that does not call for Cream of Chicken soup.  I really LOVE that recipe!

Casserole Italiano

Casserole Italiano

clipped from the AZ Republic
submitted by Rose DePalma

1/2 C chopped onion

1/2 C chopped green bell pepper
1/2 C butter
1 1/2 lbs ground beef
1 1/2 tsp salt
1/4 tsp pepper
1/2 tsp oregano
2 T Worcestershire sauce
8-oz package elbow macaroni, cooked according to package directions
1 can (3 oz) button mushrooms, drained
1 can (8.75 oz) tomato soup, undiluted
1 medium tomato, chopped
1/2 C grated Parmesan cheese

Preheat oven to 375 degrees. In a large skillet, saute onion and green pepper in butter over medium heat until tender. Add ground beef, cooking until brown. Add salt, pepper, oregano and Worcestershire sauce. In a 2 1/2-quart casserole, combine cooked macaroni, ground beef mixture, mushrooms, soup and chopped tomato.

Cover and bake for 40 minutes.

Remove from oven, sprinkle cheese on top and bake 5 minutes more, or until cheese is melted and brown.

Makes 4-6 servings.

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Notes: I did not use mushrooms. We don't like them. Ewww... fungi!  I also did not cover this while baking... only because I didn't read the directions completely! oops. It was crunchier because of that and next time I will definitely cover it. But it did not ruin the dinner. I also used whole-grain pasta and I used a 16-oz box of pasta. Again, because I didn't follow the directions carefully! oops again. I can't imagine this meal with less pasta... I think it actually needed the extra noodles. We had enough for 8 people... with several of those having multiple servings.

Verdict: Everyone, except for Kaleigh, gave this enthusiastic thumbs up! Sydney, who is extremely picky, had three servings!! Keegan devoured probably half of the casserole just by himself. We have a favorite dinner... called Corny Mac and Beef from our good friends in Washington... (thanks Marie!)... and we all agree this is a variation of that recipe. We like them both... so we'll just add this one to our collection of keepers!!

Sticky Buns!

Sticky Buns
from Kelly Mower

20 Rhoades Rolls - frozen
1 C brown sugar
1/2 C butter, melted
1/2 pkg. Butterscotch NON-instant pudding (small) - Can also use vanilla
1/2 C nuts
1/4 C sugar, mixed with 1 tsp cinnamon

Place frozen rolls in greased bundt pan. Sprinkle brown sugar and pudding over rolls. Pour melted butter on top. Add nuts, cinnamon mixture. Cover with foil. Let sit out overnight. The next morning, remove foil, bake at 350 degrees for 25-30 minutes. Immediately invert on serving platter.

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Notes: I did not add nuts. I really wish my family liked nuts.

Verdict: Another huge hit... especially with the young girls! Ashton was so excited to try them... she bugged me for days to make them. Paige had kitchen duty the night I ended up making these. I loved that the recipe was really a good one for her to do (mostly) by herself! She had such a sense of accomplishment!!!